Spaghetti Squash Alfredo

We love spaghetti squash! Even with it's little bit of crunch, the texture and taste are similar to spaghetti. This recipe is not clean, but it's tasty, low fat, and a great alternative fettuccine. I also tried to make it lactose free, however the small amount of cream cheese sort of got in the way. But hey, everything good in moderation, right?

Here's what you'll need:
*1 med. size spaghetti squash
*1 Tbsp Earth Balance Buttery Spread Please refer to a previous blog of mine for information what Earth Balance is.
*3 cloves garlic, finely minced
*2 Tbsp gluten free all purpose flour
*1 C fat free lactose free milk
*1 Tbsp fat free cream cheese
*1 C grated Parmesan cheese
*1/8 tsp fresh ground pepper

1) Preheat oven to 350 F. Meanwhile, cut squash in half. Remove the inside seeds, then place squash face down on a foil-lined pan with a half inch of water in it. Bake for one hour. When it's done, gently fork all "spaghetti strands" to the center.

2) Heat Earth Balance in a small pot over medium-low heat. Once hot, add garlic and saute for 1-2 minutes. Whisk in flour until no lumps remain, cooking for about another minute. Whisk in milk.

3) Once simmering, add cream cheese and stir until smooth. Remove from heat and quickly stir in cheese and pepper. Separate sauce evenly between both shells, and toss with spaghetti strands. Add additional cheese and pepper to the top for broiling. Broil in oven until cheese on top begins to brown. 

4) Remove from oven and let sit! The moisture from the squash being in the oven will cause the mixture to turn out a little watery. Let it sit for about 10 minutes so that the content can thicken up. Don't worry, dinner will still be hot when it's ready to eat!

One squash is enough to feed a family of four. Pairs great with chicken. Thanks for visiting! Enjoy and pass it on!